Butterscotch Chocolate Chip Cookies
Enjoy the perfect balance of chewy centers and crisp edges with these Butterscotch Chocolate Chip Cookies. Featuring melted butterscotch in the dough for deep caramel flavor in every bite.
Equipment
- Baking Sheets
- Parchment Paper
- Medium bowl
- large bowl
- Electric hand mixer or stand mixer
- Rubber spatula
- 2 tablespoon cookie scoop
- Wire cooling rack
Ingredients
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tbsp vanilla bean paste or vanilla extract
- 1/4 cup (50 g) butterscotch chips, melted
- 1/2 cup (100 g) butterscotch chips
- 1/2 cup (100 g) semi sweet chocolate chips
- flaky sea salt for sprinkling on top
- extra butterscotch and chocolate chips for sprinkling on top
Instructions
Prep the Oven and Dry Mix
- Preheat your oven to 350°F and line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
Cream the Base
- In a large bowl, cream the softened unsalted butter with the light brown sugar and granulated white sugar. Beat on high speed for 2 to 3 minutes until the mixture is light in color and fluffy.
- Mix in the room temperature egg yolks and vanilla bean paste. Beat on medium speed for 1 to 2 minutes until the dough base looks pale and silky. Scrape down the sides of the bowl to ensure even mixing.
- Pour the melted butterscotch chips into the bowl and mix on medium speed just until fully incorporated and the dough takes on a golden tint.
Finish the Dough and Bake
- Gradually add the dry ingredients to the wet mixture. Mix on low speed until the last dry streaks of flour disappear. Do not overmix.
- Using a rubber spatula, gently fold in the remaining butterscotch chips and semi-sweet chocolate chips until evenly distributed.
- Scoop the dough into portions using a 2 tablespoon cookie scoop. Place them 3 inches apart on the baking sheets. Bake for 10 to 11 minutes, pulling them out when the edges are light golden but the centers still look slightly soft.
Cool and Finish
- Let the cookies rest on the baking sheet for 5 minutes. While still warm, you can nudge them into perfect circles with a glass. Sprinkle with extra chips and flaky sea salt, then transfer to a wire rack to cool completely.
Notes
Storage Tip: Store baked cookies in an airtight container at room temperature for up to 5 days. Placing a slice of bread in the container helps maintain their soft texture.
Make-Ahead Tip: Scoop dough into balls and freeze on a tray. Once firm, transfer to a freezer-safe bag for up to 3 months. Bake straight from frozen, adding approximately 1 minute to the baking time.
Pro Tip: Use a digital scale for the flour and an oven thermometer to ensure accuracy. Butterscotch chips are sensitive to heat and can become hard if overbaked.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.